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I think I'm sold on the that masakage yuki. It has everything I think I want. The Goko looks great too. maybe when it comes in i'll get myself a back up haha. at a 230. I am not going to be scared to use it, if you know what I mean.

PS this was my first thread on this CKTG and it was been more than I expected. It great to join a profession, knowledgable, and friendly community online. Thanks a lot. I look forward too future discussions.

Aaron - You're going to love the Yuki!! Let us know how you two are getting along, once it arrives .

NorCalLineCook77

Post subject: Re: Next knife after my Global G2

Posted: Tue Feb 04, 2014 11:55 pm

Joined: Sun Jul 28, 2013 1:16 amPosts: 95

Six months later...

today I ordered a konosuke HD2 240mm gyuto and the Anryu petty 130mm. I am excited to get them. Maybe I will post some pictures once they get in.

_________________---Cook with love---

cedarhouse

Post subject: Re: Next knife after my Global G2

Posted: Wed Feb 05, 2014 12:06 am

Joined: Thu May 24, 2012 12:20 amPosts: 4209

Is there a story to this? Half a year and a 180 from your final list

Congrats!

NorCalLineCook77

Post subject: Re: Next knife after my Global G2

Posted: Wed Feb 05, 2014 12:37 am

Joined: Sun Jul 28, 2013 1:16 amPosts: 95

Well, about a week after that post, 6 months ago someone put a richmond AS 240mm gyuto on the classifieds for 170 I believe, so I bought it. I have been so happy with it. Chipped it once and reground it with my stone set from CKTG, it gets so sharp and holds an edge great, I hit it with a ceramic steel a few times a shift and it is like new. After every shift I try to scrub off the patina with a green pad.

I have been off work for the last two weeks, switching jobs, I will be back in a kitchen friday hopefully. So, I have had my gyuto at home for this short time off and it has been great. I was using the G2 and a Wusthof Epicure Santoku I won in a contest at home when I did cook, which over the holidays, was not much... As most cooks know, the holidays can be kinda crazy to put it lightly, so when I get home I was avoiding the kitchen. For the last two weeks I have cooked everyday and used my richmond laser everyday. So I need a knife to take back to work, So I decided to buy another "laser" because I like that style now. And the petty, I need a petty, a guy at my old job had a petty, a kikuichi I think, and I used it a lot so I decided to buy one and the Anryu caught my eye.

_________________---Cook with love---

SteveG

Post subject: Re: Next knife after my Global G2

Posted: Wed Feb 05, 2014 5:42 am

Forum Moderator

Joined: Tue Feb 05, 2013 12:00 pmPosts: 4638

Nice picks Aaron. Thanks for filling us in on your story. You're not gonna believe how light that Kono is in your hand. Come back with some feedback once you put them through the rigors ITK. We especially need info on the Anryu 130. That looks like a nice petty.

Melampus

Post subject: Re: Next knife after my Global G2

Posted: Wed Feb 05, 2014 8:01 am

Forum Moderator

Joined: Wed May 16, 2012 10:42 amPosts: 3915Location: USA... mostly.

NORCAL <> Why do you scrub off the patina.?!

_________________Embracing the silence amid a life and land full of static...

DefMunky

Post subject: Re: Next knife after my Global G2

Posted: Wed Feb 05, 2014 10:34 am

Joined: Mon Nov 18, 2013 11:44 amPosts: 627

Melampus wrote:NORCAL <> Why do you scrub off the patina.?!

I know the question was directed to Norcal, but I have known people that disliked patinas as they felt it makes a knife blade look "dirty" and a nice, shiny blade looks much cleaner/more appealing to them. This isn't something I really agree with (I love the character and uniqueness it adds) but it is something I understand. I am interested in Norcal's answer as well though, even if that isn't it. lol

NorCalLineCook77

Post subject: Re: Next knife after my Global G2

Posted: Wed Feb 05, 2014 12:32 pm

Joined: Sun Jul 28, 2013 1:16 amPosts: 95

I find that the AS steel on this blade gets a dark almost black patina. I do love a nice rich patina with lots of character, but that is not what the patina looks like on this blade, the way I use it. Also, it has become like a habit for me, such that it signifies I'm finished for the day. It only takes a minute or so with one of those green pads the dishwashers use. One time I had a nice blue tinted patina going and i was pumped about it, but then it turned black again so I scrubbed it off. Is it this kind of steel or the type of stuff I'm cutting? I'll post a picture, i don't have a scouring pad at home so it has a dark patina now.

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